Bell pepper fillets with olives and capers, an easy and tasty side dish, perfect to accompany any main course. To roast the peppers, you can choose to roast them in an air fryer, oven, grill pan, or directly over the flame as you usually do. If you store the roasted peppers in an oil jar, you can keep them for a week, provided they are covered with oil and refrigerated. You can also serve the seasoned peppers on slices of bread or bruschetta. Now let’s see how to prepare and season the peppers, and if you try them, let me know. Barbara

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Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients for preparing Bell Pepper Fillets with Olives and Capers

2 red bell peppers
2 yellow bell peppers
1.76 oz Taggiasca olives
0.35 oz capers
Half clove garlic
to taste parsley
to taste salt
to taste extra virgin olive oil

How to prepare Bell Pepper Fillets with Olives and Capers

Let’s start preparing the Bell Pepper Fillets with Olives and Capers, roast the peppers and peel them,
open them, remove the internal seeds and white filaments,
then cut the peppers into strips and place them in a bowl.
Add the olives, I used Taggiasca olives, but you can use any kind you prefer,
and also add the capers.
Add chopped garlic and parsley,
season with extra virgin olive oil
and a pinch of salt, mix well. Let it rest for at least half an hour to let the flavors meld.
Serve the Bell Pepper Fillets with Olives and Capers at room temperature.